tag:blogger.com,1999:blog-88972829385474479422018-03-02T12:20:23.192-05:00One Young SommTheo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8897282938547447942.post-31024794237742834702013-05-29T22:47:00.000-04:002013-05-30T00:37:04.020-04:00Is Bourbon the New Pinot?<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KqFFRnBS8UA/UaaKBpYiSZI/AAAAAAAAAOY/HfiNhzJsEys/s1600/small+batch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-KqFFRnBS8UA/UaaKBpYiSZI/AAAAAAAAAOY/HfiNhzJsEys/s1600/small+batch.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"It's a small batch bourbon, byproduct of Prohibition days."</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #1a1a1a; font-family: 'Times New Roman';"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;">Recently there have been times when I have sauntered up to a bar, ready to quench my thirst with a</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;">lovely sip of America’s Native Spirit, only to be met with a barrage of questions bordering on judgment. I order one of my favorites, which happens to be Bakers, and instead of asking if I prefer my drink neat or with a few cubes, I am instead prodded with the offer to sample a smaller, more obscure whiskey from who knows where. Me being who I am, I most always oblige the taste to help satisfy my curiosity and expand my understanding. Unfortunately, more times than not I am met by an unrefined or unbalanced whiskey that leaves me feeling less than impressed. To be clear, I love that people are delving into the age old art of distillation and pushing the boundaries of liquor in general. But I am wary of when that experimentation is done to the sacrifice of quality.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: white; font-family: 'Courier New', Courier, monospace;">&nbsp;In 2004’s <i style="mso-bidi-font-style: normal;">Sideways</i>, Paul Giamatti portrayed Miles Raymond, a failing writer who found refuge from his loneliness and cynically depressing view of the world in the beauty of wine, particularly the fickle Pinot Noir. Putting personal review of the movie aside, it had a very interesting effect on the wine industry, often referred to as the ‘Sideways Effect’. During a tirade in the midst of his Pinot soaked journey, Miles exclaims “I’m not drinking fucking merlot!” and with that one simple line the once ubiquitous merlot dropped off the face of the earth and pinot became the new darling of the emerging wine populace. &nbsp;Every wine bar began carrying more Pinots by the glass and bottle than ever before and people began blindly ordering it with not interest of its classic flavors and history. Many wine drinkers flocked to the newest star winemaker or region of day and so was born the new wave bottlings of unbalanced and lazy pinots that began to deflate the decades of trial and error successes that had just been gaining devotees of pure pinot noir. &nbsp;A similar trend seems to be surfacing with bourbon, just in a slightly more concentrated way. We are seeing a rise of “small batch” and single barrel bourbons that are taking over from some of the mainstays of yesteryear who fought tirelessly to create and hone their skills for generations.<o:p></o:p></span><br /><span style="color: white; font-family: 'Courier New', Courier, monospace;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: white; font-family: 'Courier New', Courier, monospace;">It is hard to go into a bar these days and not see a whole back bar full of different whiskies. There are whiskies from all over the world, made of different grains, aged different ways, using different barrels, and each pushing the boundaries of what came before. One of the fastest growing sectors of these whiskies is bourbon and more people are drinking bourbon now than ever before. In fact, Bourbon is now in such high demand that some distilleries cannot keep up and are having to make tough choices on how to give their loyal drinkers the bourbon that they love so much (yes, Makers Mark is a great example this year and no I don’t really want to talk about it). With this growth we are seeing the rise of the small distiller again, harkening back to Pre Prohibition when there were over 200 distilleries in the state of Kentucky alone. While this is an exciting time for those of us who love to try new things and explore what people are making, it does beg the question as to how much is too much and when have we overextended ourselves and forgotten about the consumers? What is the point where we have gone so far that people are turned away and begin returning to the classics or drinking something else entirely?<o:p></o:p></span><br /><span style="color: white; font-family: 'Courier New', Courier, monospace;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: white; font-family: 'Courier New', Courier, monospace;">Micro distilling has a great history in the US. The very first licensed distillery was outside of Boston and used to make rum. But making alcohol was a huge part of our culture before then. Pioneers brought their distilling history with them to the new world, using native grains such as corn to begin making their homemade hooch. As the population grew, so too did the demand for alcohol as well as the necessity of regulating its production. Alcohol was the very first thing to be taxed by the US government, causing a small skirmish in Pennsylvania call “the Whiskey Rebellion”. It has been the subject of great debate, the constant in important decisions throughout history, the product that caused historic events such as the St. Valentine’s Day Massacre, and the thing that has helped white men dance for years. The history of alcohol, especially whiskey, is a colorful and eventful one in this country, so much so that it is far too vast for me to go over in this post. I say all of this because we are currently experiencing a renaissance in distilling and alcohol culture that we have not seen since Prohibition. More people are trying their hand at distilling, classic cocktails are coming back and evolving at a rapid rate, and people care more and more about what they drink than ever before. This brings me to the question that I have been asking and want to address; With this flux of new distilleries, are we really getting quality over quantity?<o:p></o:p></span><br /><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><br />To help understand a little about where I’m coming from, I feel I need to define two phrases; “small batch” and single barrel. Single barrel is quite a simple one. It means that the whiskey in that bottle has come from one single barrel. “Small batch” is a little harder to define.&nbsp; Each distillery has its own ways of aging and producing their whiskey. There are different ways of making sure that you are getting a consistent style for each “batch”. “Small batch”, which was really first coined by Beam when the “Small Batch Collection” was conceived by Booker Noe in 1992 (the collection is made up of Bookers, Bakers, Knob Creek, and Basil Hayden), refers to the use of a smaller number of barrels or barrels in specific parts of the warehouse to give a different style of whiskey. In other words, this term is entirely subjective to the distillery itself. There is no law governing what the term has to refer to. It is for this fact that I actually worry some about the future for some of these smaller whiskeys.</span><br /><span class="Apple-style-span" style="color: white; font-family: 'Courier New', Courier, monospace;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: white; font-family: 'Courier New', Courier, monospace;">Now, before I go too long winded, as I fear I may have already done, I will simply say this to close this conversation out. I hope that bourbon is not becoming the new Pinot, being blindly ordered simply because it is the <i>IT</i> thing to do without thought for its origins or taste. Rather, I hope that it is being requested to explore and try new things, expanding ones understanding of what makes it so special and interesting. I encourage that thirst for knowledge and understanding and promote that. I also hope that the same goes for those who are making the whiskey; not making it because they can but because they have something to offer and a way to help American whiskey grow and thrive. All I’m attempting to do in implore that we remember the history behind bourbon and enjoy this resurgence of such a great thing, and say to <i>Sideways</i> “I will drink fucking merlot and I’ll like it”, especially if it is the 1961 Petrus he drinks from a paper cup near the end of the movie. <o:p></o:p></span><br /><span style="color: white; font-family: 'Courier New', Courier, monospace;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: white; font-family: 'Courier New', Courier, monospace;">With that my friends, I bid you happy sipping (but of course do implore the doing of such responsibly).&nbsp;</span></div><div class="separator" style="clear: both; text-align: center;"></div><o:p></o:p><br /><!--EndFragment-->Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-39656607514600234892013-04-23T16:59:00.001-04:002013-04-23T16:59:51.813-04:00In Need of Your Creative MindsHello to my loyal readers and followers.<br /><br />As some of you whom I know personally know, I have been working for Beam Global for about 7 months. The reason that I tell you this is that, while I still love wine and all that it brings, I want to expand the blog to be able to include some of the experiences, knowledge, and culture that I find in my travels and time with liquor. My outlook and presentation will not change, and I will still talk about wine from time to time.<br /><br />Given that I will be talking some about liquor as well, I have been playing around with the idea of changing the name of the blog to reflect the broadening subject of this site. So I turn to you, my wonderful readers, to help me. I am looking for ideas that reflect the spirit of the blog, from your perspectives, that would show the wider idea of it.<br /><br />Send me your ideas. I look forward to hearing them and I want to thank you for continuing to read and follow One Young Somm!<br /><br />Thank you all!<br /><br />TTheo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com2tag:blogger.com,1999:blog-8897282938547447942.post-80951241762806477972012-12-13T11:42:00.000-05:002012-12-29T23:14:54.485-05:00Sipping the Germs away<!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>632</o:Words> <o:Characters>3605</o:Characters> <o:Company>RippleDC</o:Company> <o:Lines>30</o:Lines> <o:Paragraphs>8</o:Paragraphs> <o:CharactersWithSpaces>4229</o:CharactersWithSpaces> <o:Version>14.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> 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post might suggest…I’m sick. No one likes being sick and as much fun as the Nyquil and EmergenC are, figuring out how to cure what ails you with more “homeopathic” methods can make being sick at least slightly more amusing. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I know saying that alcohol can assist in healing will upset some people. They will more than likely state that alcohol actually weakens the immune system and makes sickness last even longer. To that, I make two cases. My first is to point out that a lot of the modern medications out there actually include small amounts of alcohol. Secondly, I am speaking about this from two perspectives: the assumption of moderation and the historical use of alcohol for healing. So, with that little argument set aside, lets talk a little about the history of healing with alcohol. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;"><span style="mso-bidi-font-family: Calibri;">Evidence of early liqueurs date as far back as the 10<sup>th</sup> century, where herb and fruit elixirs were used as medicines by ancient civilizations.<span style="mso-spacerun: yes;">&nbsp; </span>This tradition was carried through many centuries later into some of the most well known cocktail ingredients of today. Two such ingredients were Benedictine and Green Chartreuse. Both of these were made by monks and thought to have medicinal applications long before they became ingredients in modern cocktails. The next thing to examine is bitters. Most bitters are made from an alcohol base (Fee Brothers is the most well known non alcoholic bitter). For years, they were sold at pharmacies as cures for everything from stomach sickness to headaches. Bartenders to this day believe in the power of bitters for hangovers and stomach ailments. To put an even more modern perspective on the healing powers of alcohol, we examine the history of rum. Until 1970, the Royal Navy gave out high proof rum rations as a way to combat disease, though over the years the rations decreased because of the adverse effects of alcohol on the performance of the sailors. This just goes to show that the tradition of using alcohol for medicinal purposes has been a common one for centuries and I figured, why not try some things to help me kick my cold. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;"><span style="mso-bidi-font-family: Calibri;">For this, I decided to make a few cocktails using some of these classic “healing agents” and show you a few that might help you feel a little better while all bundled up. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;"><span style="mso-bidi-font-family: Calibri;">The Hot Toddy<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 115%; margin-bottom: 12.0pt;"><span style="mso-bidi-font-family: Calibri;">This classic winter drink is great for keeping you warm. There are a few ways of making this drink. The instructions are below:<o:p></o:p></span></div><div class="MsoNoSpacing"><span style="mso-spacerun: yes;">&nbsp;</span>1 ½ oz of Irish whiskey (Greenore is my favorite), Bourbon (like Makers 46 of Bookers) or Rum (Cruzan Black Strap is my favorite)<o:p></o:p></div><div class="MsoNoSpacing">¼ lemon<o:p></o:p></div><div class="MsoNoSpacing">¼ oz honey<o:p></o:p></div><div class="MsoNoSpacing">1 tea bag or fresh baking spices like cinnamon, cloves, allspice<o:p></o:p></div><div class="MsoNoSpacing">3 oz hot water<o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">In a mug or Irish coffee mug, pour the honey, lemon juice, and liquor of choice in the bottom. In hot water, either steap the tea bag of the spices (or both for more intense flavor) for 3 minutes. When it is ready, pour of the mixture in the mug and stir. Garnish with a cinnamon stick and either a lemon wedge or twist. Sit back and sip. <o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">The Cartesian Sure<o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Named for the monks who gave us Green Chartreuse, this cocktail is an instant feel better. This is one of those magical cocktails that I’m convinced would heal a broken leg if you poured it on it. <o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">1 oz Irish Whiskey (again, for this I use Greenore)<o:p></o:p></div><div class="MsoNoSpacing">1 oz sweet vermouth of choice<o:p></o:p></div><div class="MsoNoSpacing">1 oz Green Chartreuse<o:p></o:p></div><div class="MsoNoSpacing">2 dashes of Angostura bitters<o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Combine these ingredients in a small saucepan and heat on low heat, until steam starts to appear. You don’t want to heat too much or the alcohol will burn off. Once warm, pour into a glass that is safe for you to grip when warm.<span style="mso-spacerun: yes;">&nbsp; </span>Then sit back, relax, and let the healing powers take over. <o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Ginger Toddy<o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">This combines the healing power of ginger and bourbon. Can’t really go wrong with this combination. <o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">1 oz favorite bourbon (I used Bakers for this)<o:p></o:p></div><div class="MsoNoSpacing">½ oz ginger beer<o:p></o:p></div><div class="MsoNoSpacing">¼ oz honey<o:p></o:p></div><div class="MsoNoSpacing">Squeeze of lemon<o:p></o:p></div><div class="MsoNoSpacing">Hot water<o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Combine ingredients in mug Irish Coffee mug. The ginger beer measurements can be altered depending on how much of the ginger spice you want in your drink. The kind of ginger beer also matters to for the taste. Some are more sugar based and others carry more of the spicy nature of ginger. Garnish with candied ginger or orange twist. <o:p></o:p></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing">Hopefully these give you some ideas on how to feel a little better as the weather gets colder and the germs start to roll through the office. Stay healthy, drink smart, and happy sipping as always! Cheers.&nbsp;<o:p></o:p></div><!--EndFragment-->Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-14127099552866925502012-10-21T18:42:00.000-04:002012-10-21T18:42:53.202-04:00Openin’ it Old School!!<br /><div class="MsoNormal">There are numerous stupid human tricks involving different ways to open a bottle of wine. I have seen people do it with a phone book, a high heel, hell, I even did it with a fork once (no at all advisable by the way!) On a recent trip to Napa and Sonoma, I decided to try my hand in opening a bottle the way it used to be done.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">We have all see the pictures of the old school cork screws. I even have one as a tattoo. They all consist of the same thing; the screw and a handle at the top with which to pull. The one thing they lack that most modern cork screws have is a fulcrum, or point at which the person opening the bottle has leverage on the cork and can open it easily. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I got my hands on a fairly simple one from the late 1800’s and decided, since I collect them but had never used one, that it was time for me to experience this. Now, mind you, this is how sommeliers used to have to open bottles and there is no graceful way to do this. You have to put the bottle between your legs and pull hard enough to get the cork out, but not hard enough you pop it out and spray wine everywhere. Well I achieved the later, but broke the cork in the process and had to then be even gentler, which is not always my forte. As a matter of fact, I am not for my strength, not my finesse. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Enjoy the video and the laughs that may ensue. And stay turned for the next article and as always, drink up!<o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowFullScreen='true' webkitallowfullscreen='true' mozallowfullscreen='true' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwVb37EpnqX1ieud917ljSdYI-hTRpJ1I3RaNxMMtgRkwmc6iUz6Xzy7bqRtX0aceaMR7LKz6CC2ZvW4S-_wQ' class='b-hbp-video b-uploaded' FRAMEBORDER='0' /></div><br /></div><!--EndFragment-->Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-78937779356904749792012-09-23T11:00:00.000-04:002012-10-21T18:52:48.900-04:00A little love from Burgundy complements of Albert Morot<!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>552</o:Words> <o:Characters>3152</o:Characters> <o:Company>RippleDC</o:Company> <o:Lines>26</o:Lines> 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mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-h6BaL6oI_c0/UF0_-kWzCiI/AAAAAAAAANk/vdG73_pN3AQ/s1600/Morot+2005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-h6BaL6oI_c0/UF0_-kWzCiI/AAAAAAAAANk/vdG73_pN3AQ/s320/Morot+2005.jpg" width="239" /></a></div><div class="MsoNormal">I think that is it has been well established that I have an affinity for wines that are unique, interesting, fun to talk about, and are all around just kind of bad ass. Well, this wine certainly fit all of those characteristics and is also a really great introduction to Burgundy for those who are a little scared by it (and for those of you who are, fear not; you are not alone in that fear).</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Before I get too much into the wine, how about we settle the fear slightly, or at least go over a little info so that the fear might subside. Consider this your nightlight. Let’s start with the basics. Burgundy is a region in France known mostly for their lush, delicate, and somewhat feminine pinot noirs and their many complicated styles of chardonnay (my favorite of which is Chablis, but that will be another article). Their wines are lauded as some of the best in the world, and most of the time that distinction can come with a hefty price tag. There are many different sub regions in Burgundy, but for today’s purposes we will be focusing on one: Savigny-le-Beaune. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I will now warn all that the following section is a WINE GEEK RED ALERT section. If you wish, skip to the next section and read about the wine itself (and don’t worry, I will not be offended in any way shape or form). Savigny-le-Beaune (mostly refered to<span style="mso-spacerun: yes;">&nbsp; </span>as Savigny, which I will do for the remainder of the article) is in the larger region of Cote du Beaune. It has 22 vineyard sites that grow grapes classified as premier cru and all of which are delicious. From here, if you are interested in knowing more about Burgundy, I encourage you to do a little research on your own. It is a great region and full of wine history, but is horribly complicated to get down and I feel like I am boring myself by getting into the details. If you have question, feel free to contact me and I will do everything I can to answer them. Now…to the good stuff.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Albert Morot is a bit of a nut job (and don’t we all love a crazy man making our wine?) His wines are super traditional in terms of growing style and wine making. However, that is where the tradition stops. His wines are bruisers and right out of the bottle are as tight as a kid’s grip on their blanket on the first day of school. Upon first opening the wine, the fruits are muted and overpowered by earth and Christmas spices. The fruits decide to show up fashionably late to the party, about an hour in. <span style="mso-spacerun: yes;">&nbsp;</span>When they do, they come in with a bang; bright, vibrant, and young, like the attractive person at a party that turns everyone’s head. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">The cool thing about this wine is the fact that the next day, it was even better. I decided to leave it out on my dining room table with just the cork in it and see what happened, which is not an advised way to save wine. The next day, the fruits had darkened, the flowers had wilted and yet magic was still in the bottle. This is a wine that, while not a P Funk Allstar, is certainly one that will make your eyes widen a little further when you drink it. Luckily, the price tag won’t.</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">One bit of self promotion. If you are not already, follow me on twitter and facebook. The facebook page will have a lot more pictures, while on twitter you can get my up to the second where abouts, what I’m drinking, eating, or ranting about. The links for both of those are to your right, but I’ll leave them here for you as well. And tell your friends!!!&nbsp;Drink up!!<o:p></o:p></div><!--EndFragment-->Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-65332941822575211512012-09-18T11:05:00.001-04:002012-09-18T11:06:13.196-04:00Another wine geek video, and this one is amazingly coolOk, I know that the last few posts have been more on the wine geeky side of things, but you will have to bare with me a little bit; I will get back to the my Anti Fancy Pants ways soon.<br /><br />This video is something you may never see again, unless you ever meet Fritz Hatton. For those who don't know who he is, and in some ways I really wouldn't be shocked if you didn't, Fritz Hatton, is owner of Arietta winery in Napa Valley. He is an avid wine expert himself and also a complete classical music buff, so much so that his wine, Arietta, is named after the Beethoven's 32nd sonata and it's "arietta" movement.<br /><br />Now, I tell you that to tell you this: the video you are about to see is a video of Fritz himself playing the very piece of music for which is wine is named. It was certainly a special thing to be able to hear the very man responsible for the name of the wine play that piece. Enjoy and again, I promise that less geeky stuff is to come! (and by the way, I do need to apologize for the video quality...not the best I've taken yet)<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowFullScreen='true' webkitallowfullscreen='true' mozallowfullscreen='true' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzzRN3q8fOeV6tU0oEhhuPDEz0AswEcguvTLRysw0fbXKC376tvZ6Qcr55sAU78bK3v4Mh916b4FcfheyD4fw' class='b-hbp-video b-uploaded' FRAMEBORDER='0' /></div><br /><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-32748948282798138632012-09-03T23:23:00.000-04:002012-09-03T23:23:12.793-04:00Wine Geek VideoOk, I will not say that this post will be the most interesting thing ever, but it is still kind of fun to see. For those people who have read the blog for a while, you have possibly seen a video of me opening a bottle of sparkling wine under water. The video of the Movia opening wasn't the easiest to see, so hopefully this one will be.<br /><br />On a recent trip to Sonoma, I visited Donkey and Goat winery. The owners, Jared and Tracey were extremely welcoming and they had one of the coolest tasting rooms I've seen in some time, with graffiti art from a local artist adorning the wall above the bocce ball court. As we tasted through their wines, they mentioned a bottle that they made to be opened under water and I couldn't help but ask to do it. Below is the video of me doing it. Hope you enjoy and please visit their website that will be linked at the bottom of this page.<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><iframe allowFullScreen='true' webkitallowfullscreen='true' mozallowfullscreen='true' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxue161cdVjuUuclkHIgrZZQDf4aHRkZlweOJOL18nxQzXk6ScjqfXNvQqlMsCFzAgq07ALUWNY9GudG5XmBA' class='b-hbp-video b-uploaded' FRAMEBORDER='0' /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Once again, please visit the website for the winery and learn more about this husband and wife team:&nbsp;<a href="https://donkeyandgoat.com/">Donkey and Goat</a></div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-51500085415213463952012-08-02T01:45:00.002-04:002012-08-02T01:50:09.816-04:00Keeping Wine Relevant: Part 4<b>The Solution</b><br /><b><br /></b><br />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;I am not going to pretend that I have pointed out all of the issues that face the wine industry as younger generations of consumers get older. There are a lot of issues that might see the wine industry go through a very hard time ahead, including how wine is perceived, waning interest from younger drinkers, and even environmental problems that will effect the ability to grow good grapes. However, most of the issues come down to one thing; accessibility.<br /><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><span style="mso-tab-count: 1;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span><span style="mso-spacerun: yes;">&nbsp;</span>With all of the issues outlined in previous articles, there is one main theme that flows through them all; wine has become something that is seen as largely inaccessible by a younger generation of drinkers. People are becoming more and more interested in cocktails and beer, finding them to be more fun to explore. So, with that said, it in time to think about how to make wine more fun for people to explore and understand. <o:p></o:p></div><div class="MsoNormal"><span style="mso-tab-count: 1;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span>There is one thing that I must point out as a positive for the future of wine and it comes from Virginia wine country. More and more people are going to Virginia wineries for tastings, and a lot of those people are younger. They are driving out of DC and going on day trips or weekend getaways and stopping by winery tasting rooms to sample their products. This mere fact gives me some hope that wine can keep up, but it has to do so more globally than just the DC area. It also needs to bring that fun experience back to the consumer in restaurants and stores. <span style="mso-spacerun: yes;">&nbsp;</span><o:p></o:p></div><div class="MsoNormal"><span style="mso-tab-count: 1;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span>In the first article, I explained how the perception of a “wine expert” is that of an old school, unapproachable, stuffy older gentleman that would look down his nose at people who say they like malbec and pinot grigio. However, with a younger drinking crowd also comes younger wine professionals. That means that the responsibility of educating and exciting the masses now falls on their shoulders more that ever. It also means that selling wine for these professionals becomes a completely different game. Where as a lot of people used to buy wine based on name and stature, more people are paying attention to price than ever before. So it comes down to really listening to what the consumer is asking for. I am no saying this isn’t done by professionals, but I am saying that this is becoming more important. This conversation will help put customers at ease and allow them to really be excited about the exploration of wine. <o:p></o:p></div><div class="MsoNormal"><span style="mso-tab-count: 1;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span>Another thing that really needs to evolve is how we both speak and write about wine. There are many times that I read some of the major wine publications and I lose interest. So, if someone who focuses on wine for a living isn’t interested by articles and editorials, then how can someone just getting into wine? This does not mean dumbing things down, because that would make wine seem even more arrogant than it can already. What it does mean is that focus needs to be on attention grabbing and quick education. There is so much information out there that is vying for our attention these days that it is hard to hold people’s attention. How that is done and quality is not sacrificed is the tricky part. As technology evolves, so should making wine interesting, fun, and interactive with that technology. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; I know that this article doesn’t outline the “exact” way to solve all of wine’s woes. However, there is a rather large message seen here: wine professionals are the key to making wine accessible and fun. The biggest key is encouraging the exploration and knowledge by presenting the information that we have in an interesting, interactive, and unobtrusive way. Encouraging the exploration of all of that the wine world has to offer is exceedingly important to gaining new wine lovers. How that is done is for each person to decide and I hope that my decision to write on this blog helps with that possibility of your exploration.&nbsp;<b><o:p></o:p></b></div>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-76090326548828882192012-07-25T15:12:00.000-04:002012-07-25T15:12:06.169-04:00Keeping Wine Relevant: Part 3<br /><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">The Economy<o:p></o:p></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Before I get into the bulk of this argument, I need to say one thing: I will not, and let me repeat, WILL NOT, make this section into anything political. While this portion of the series could easily go in that direction, I will not be letting it. So, if you expect something that favors left, right, center, or sideways, you will not get it. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; For several years now, we have been hearing about the recession. We hear about different companies going into bankruptcy or getting bailouts, people being out of work for long periods of time, and now, cities filing for bankruptcy. The world seems to be in a downward spiral with no definable end. People are counting their pennies more and more and not splurging on things as much as they were in the 90’s and earlier 2000’s. Young people are having a harder time getting jobs and saving money and debt is piling up. At this point, besides the possible feelings of doom and gloom that may be rushing through you, you may also be wondering what this has to do with wine staying relevant. Well, allow me to explain. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; With more people coming of drinking age due to the “baby boomlet”, the consumer base for alcohol is growing. With this economy, the average net worth of those new consumers has dropped. Currently, according to CNNmoney, the average net worth of someone 25-35 is a little over $8,000. Now, factor in rent, school loans, car payments, everyday expenses and we are not left with a whole lot of money to spend on those “extra” things. Those “extra things” include wine and spirits. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Setting the money talk aside for a moment, let’s examine the consumption of these things. With all of the wine in the world, about 90% of it is made to be consumed within a year of it being bottled. Most younger consumers (being defined as the 25 to 35 year old age group in this case) won’t even wait that long, usually drinking the bottle that day or within a week of taking it home. If it is saved, many times it is not in ideal conditions and goes bad within a few years at best. Liquor, for the most part, has no expiration date, mainly because the higher alcohol levels allow for it to be opened and stay open without going bad. In fact, it is almost impossible to make certain liquors go bad at all. That higher alcohol content also means that a little will go much further than a glass of wine. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; All of that being said, we turn back to talking about all of this in terms of dollars and cents. According to Decanter, the average price of a bottle of wine has climbed to over $15 a bottle, up almost 80% since 2002. They also say that the average cost will continue to climb as much as 7.1% in the next 2 years. That is not an insignificant jump, especially when you consider that the average alcohol level per bottle is around 13%. Compare that to a bottle of booze; that same priced bottle of booze will carry an alcohol content in the 40% to 50% range, meaning that the likelihood of finishing a bottle in one sitting is slim to none. So, that bottle will last the consumer longer than the bottle of wine will, cutting their average spending on alcohol significantly. This also raises the question as to why people are consuming. Is it for enjoyment, understanding, to get drunk, or any number of other possibilities? This also helps dictate the amount of money that people are willing to spend on the product itself. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; So here is how I view this economy argument. For the average 25-35 year old, they are not thinking of wine as an investment, so the high end, collectable wines are out of the question. I won’t be cynical an say that all people in that age group are also drinking to get drunk, because I don’t think that this is the reason everyone drinks. However, I do believe that everyone, especially people in those age groups, are looking for value over anything. It is hard to argue that the value of a bottle of liquor or a six pack is less than the value of a similarly priced bottle of wine. Mathematically, it just isn’t. With all of this, how does one make the argument for someone buying wine over other alcohols of the same price? <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; It is a hard argument to make, and often times one that does not make much head way. We are in a generation that flocks to places with great cocktails and beer lists rather than great wine lists. The thirst for more knowledge and understanding of these products seems to be far greater than that of wine. Some of this goes back to the first part of this series and the conversation of wine being approachable. Does price make it less approachable as well? I would tend to argue that is does and that, and until people have more liquid assent to spend on wine and exploring it, that the trend will stay that way.&nbsp;<o:p></o:p></div>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-53848217401703343902012-07-18T10:56:00.000-04:002012-07-18T13:27:22.793-04:00Keeping Wine Relevant: Part 2<br /><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Conversation</u><o:p></o:p></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </b>One of the things that can either get someone excited about something or turn them off completely is how it is talked about. This goes beyond wine and cocktails. This thought goes throughout life. If you speak of things with enthusiasm and excitement, then others are more likely to listen. That being said, the words used are pretty important too. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; As I have said before, and will continue to say, the way wine professionals talk about wine needs to change. Wine needs to be shown as something that can be approachable, not unreachable. But, don’t take it from me; let’s examine some of the terms used to talk about cocktails and wine and how they might effect someone either just getting into or seeking to understand wine and cocktails more deeply. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; When talking about cocktails, many people use cool, even sometimes even crass terms and words to describe them. You are more likely to hear people refer to a cocktail as “bad ass”, “awesome”, “poundable” and other terms. This is not to say that you won’t also hear things like “balanced”, “complex”, or “interesting”. But, when is the last time you heard something like “this cocktail is great, but it needs to breath for about 20 minutes”? Never. People enjoy cocktails as they are presented. Sometimes, the bartender doesn’t quite get it right, or people will put ice into a glass of whiskey that makes the bartender shudder. However, those personal preferences can be influenced by cool, intelligent, and even witty conversation.&nbsp; Talking about cocktails can often be, for lack of a better word, fun. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Now, lets think about how people talk about wine. Words are often used that, sometimes, make absolutely no sense to some people. “Tannins”, “terrior”, “minerality” and “structure” are only some of the words that can be used to describe wine, not to mention all of the crazy flavor descriptors. I am not going to say that these words are bad or incorrect, as all of those things are part of what makes wine what it is. However, what do some of those words mean for the new or amateur wine drinker? What does “lemon pith” mean to someone who is more likely to eat fried foods than concentrate on what different parts of a lemon taste like? All of these things add up to one word: unapproachable. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; In the age of social media, it is almost impossible to get someone’s attention. How do you describe something so intricate as a well made cocktail, whose history is vast and influential, or a wine, whose sense of place and intricate techniques can change everything about the wine, in 150 words or less? How do you break down things that are so complex and make them simple? That is a struggle that we all go through as beverage professionals and one that will continue, but also one that needs to be examined if we hope to continue to develop educated and interested consumers, particularly in the case of wine. <o:p></o:p></div><div class="MsoNormal">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; An approachable means of communication…maybe this is the answer? Or maybe, that’s too simple. Tune back in for part 3 for another idea that just might have the answer. Until then, keep exploring and, as always, enjoy drinking delicious things.<o:p></o:p></div>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com1tag:blogger.com,1999:blog-8897282938547447942.post-22305481828858789112012-07-09T21:30:00.001-04:002012-07-09T21:30:16.738-04:00Keeping Wine Relevant: Part 1<br /><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">As I pull up a lot of blogs, websites, magazines, and others forms of media, I see more and more stories and opinions about cocktails. It seems that people are becoming more and more infatuated with cocktails, who makes them, and the history behind them. Now, don’t get me wrong, I love the fact that people are making an effort to become more educated drinkers, more curious about the history behind them and why we drink. However, with the pendulum swinging so far in the direction of cocktails (and sometimes beer…I can’t forget about you beer drinkers), it leaves those of us who have made wine a career to wonder if we are being left behind. It seems that people find wine uninteresting for any number of reasons. This series of entries will explore what some of those reasons may be. I don’t aim to present absolute answers for this feeling or question, but rather present the things that may be standing in the way of wine being seen with the same enthusiasm and interest that cocktails seem to be right now.&nbsp;</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><br /></span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px;"><b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Creativity</span></u></b></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><b></b></span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><span style="font: 12.0px 'Times New Roman';"><span class="Apple-tab-span" style="white-space: pre;"> </span></span>One of the first things that came to mind for this article is the idea that cocktails seem to be more creative than wine. Now, let me say this up front before I cause some uproar from this thought: cocktails ARE creative. I would never say that they are anything but, and that is one of the reasons that I myself have enjoyed being a beverage and cocktail director in restaurants.&nbsp; So, yes, they are certainly creative. However, I think that the part of the allure of the creativity of cocktails is that, many times, it is immediate and tangible.&nbsp;</span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Most places create cocktails at that moment, in front of the consumer. The performance is how they are prepared (shaken, stirred, with flair, lit on fire, and any number of other preparations that exist). The creativity is something that can be seen and experienced in other terms other than simply drinking the cocktail. There is a story behind the cocktail, but many times the story is part of the overall performance. The creation and preparation is part of the story that the drinker can then walk away with and tell to their friends.&nbsp;</span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Compare that creativity with the creativity that is involved with wine. Most times, that creativity is done far away from the consumer, by scientist and wine makers who dissect every step of the wine making process. The creativity is done inside barrels and caves that many people will never see in person. Every step of the wine making process can dictate what the final product will be like. However, most of the time, none of that is ever seen until you pop the cork and pour it into the glass. Even then, unless it is tasted against other wines of similar variety, that creativity is never realized. It takes someone who knows the wine well to be able to communicate that creativity and history behind the finished product to the consumer. However, there involves the last point of this creativity argument: the people who bring the product to you.&nbsp;</span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;">Through a quick and simple google search, I wanted to compare the images of those people who are responsible for explaining the story and history of the product they are serving. In fairness, I chose the most high brow titles for each that I could think of: mixologist and sommelier. Look below and compare the results…</span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-size: small;"><u>MIXOLOGIST</u></span></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><br /></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://becomingbklyn.files.wordpress.com/2010/11/charlotte.jpg?w=490" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://becomingbklyn.files.wordpress.com/2010/11/charlotte.jpg?w=490" width="186" /></a><a href="http://willhanrahan.files.wordpress.com/2012/04/covet-nightclub-mixologist.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://willhanrahan.files.wordpress.com/2012/04/covet-nightclub-mixologist.jpg" width="200" /></a><a href="http://www.starchefs.com/gallery3/albums/album-581/cache/Boston_Craigie_on_Main_Mixologist_Tom_Schlessinger_AFB_2009-51.jpg_693_475_0_80_1_50_50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.starchefs.com/gallery3/albums/album-581/cache/Boston_Craigie_on_Main_Mixologist_Tom_Schlessinger_AFB_2009-51.jpg_693_475_0_80_1_50_50.jpg" width="132" /></a></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><br /></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><br /></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><br /></div><div style="font: 12.0px Cambria; margin: 0.0px 0.0px 0.0px 0.0px; text-indent: 36.0px;"><span class="Apple-style-span" style="font-size: small;"><u>SOMMELIER</u></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.wineinprovence.com/wp-content/uploads/2010/10/Sommelier-Alexey_Mitrofanov.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Sommelier_F.I.S.A.R..jpg/220px-Sommelier_F.I.S.A.R..jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Sommelier_F.I.S.A.R..jpg/220px-Sommelier_F.I.S.A.R..jpg" width="139" /></a><img 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mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <div class="MsoNormal" style="text-indent: .5in;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">These images are only an example of many of the photos available on google for those two words. However, they paint a very interesting picture. The mixologist seem younger, more hip, approachable, and active. The sommeliers are typically older, unapproachable, and rather pompous, not to mention, all men. Now, don’t get me wrong, I know some female sommeliers, but the majority are men. In fact, there are less than 30 female master sommeliers in the country out of the almost 200 that exist. That is a lowly 15%. That raises the question, are sommeliers unapproachable to most. And there is where the creativity argument gets interesting. Who is making the drinks and pouring the wine is almost as important as what is being made and poured itself. If it is done with pomp and circumstance, then why would people come back or want to learn more? Most people have a low tolerance for arrogance and it shows in what they drink and where they go. <o:p></o:p></span></div><div class="MsoNormal" style="text-indent: .5in;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">So, creativity and presentation…could this be the answer to wines woes? Wait for part two and we will continue the conversation. Until then, enjoy drinking something delicious!</span><o:p></o:p></div><!--EndFragment--></div>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com1tag:blogger.com,1999:blog-8897282938547447942.post-44706217957506072752012-06-16T14:30:00.000-04:002012-06-16T14:30:29.246-04:00Le Brin de Chevre....the next to join the P Funk teamNot long ago, one of my sales reps brought me a line of wines to try. All were French, which for me was great having blown my palate out with Italian wines recently (don't get me wrong, I love them, but there is a whole world of wine to try). As we went through, we tasted a wine that they said was made of Menu Pineau. I thought I had not understood him correctly, as his French accent is insanely thick. So I enquired again, and sure enough, it was what he said and my ears perked up. The complete wine dork in me got excited with the chance to check off another wine from my century list.<br /><br />Menu Pineau, also known as Arbois, is one of the most widely planted grapes in the Loire region on France. It is unknown where the grape may have come from, but continues to be one of the most used blending grapes in many of the wines we drink from Loire, especially those of the sparkling variety. However, you might come across some wine makers that are trying to bring back tradition and make a wine that is 100% Menu Pineau.<br /><br />Now that I have bored you with the facts about this grape (you can tell I get excited when the wine geek in me really comes out), on to the nuts and bolts of this wine itself. The winery, Le Clos du Tue-Boeuf, is owed by two brothers, Thierry and Jean- Marie Puzelat. They got the winery from their father and began to focus on classic Loire wines. This wine is by far one of their coolest (and weirdest at the same time). The first thing I thought about when I tasted this wine was hard cider. It has a huge palate of golden delicious apple, making it taste like a bright hard cider. The bright acidic finish almost makes it dance on your tongue and have that effervescent effect on your tongue, making you think it could be carbonated. It really messes with you at first taste. Then, you realize that it has beautiful subtle white flowers, lily, slate, lemon zest, and so many other flavors that you go insane. This wine is truly a unique and really awesome wine that is one to try. Plus, you get to cross one more wine off your list of ones you have tried that isn't Pinot Noir or Chardonnay....make your friends jealous!!<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z1CfYnIP9Uw/T9zQRxdkkII/AAAAAAAAAMw/kpOQkexKKEA/s1600/Menu+Pineau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-z1CfYnIP9Uw/T9zQRxdkkII/AAAAAAAAAMw/kpOQkexKKEA/s320/Menu+Pineau.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SFq8fBO9Qxs/T9zPuzWGttI/AAAAAAAAAMo/sBPOlG1Hqz8/s1600/PFUNKstamp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-SFq8fBO9Qxs/T9zPuzWGttI/AAAAAAAAAMo/sBPOlG1Hqz8/s200/PFUNKstamp.jpg" style="cursor: move;" width="200" /></a></div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-15500085305664130032012-06-03T19:02:00.002-04:002012-06-11T16:16:18.578-04:00A Litte Beer....but its kinda like wineMany times, people ask me "if I am to buy a sommelier a glass of wine, what should I get them?" I often reply with something like a beer or a nice sipping bourbon (obviously my tastes). I say this, because as a sommelier, it is had to turn off your brain and enjoy a glass of wine at times. This way, we are at least thinking about something that we con't think about all day. The flavors are different, the way you taste is slightly different, and you expand your palate with something new. This is not to say that sommeliers don't like wine, it is simply saying that, this way, you worry a little less about impressing them and about getting to know them. Thus was the case with the Sam Adams Infinium.<br /><br />I had been eyeing this beer for some time for a few reasons. The brewery compares this beer to champagne a lot, and there is nothing better than a nice refreshing glass of bubbles. So, when I finally tried it, I was actually amazed at how right they were. Many of the flavors are very similar to a growers champagne; apple, bright lemon, yeast. However, with addition of hops, the beer becomes something completely different. It is a perfect summery beer to enjoy, not one for sitting on the back porch and knocking back like water (which is not the worst thing with the DC humidity). A slight bit of banana on the palate and smoke make this beer linger for a while and in continues to evolve on the palate.<br /><br />I know I am not quite as elegant talking about beer as I am about wine, but I couldn't pass up the chance to talk a little about something that bridges the world as interestingly and closely as this beer does...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://i.huffpost.com/gen/238883/thumbs/s-SAM-ADAMS-INFINIUM-large300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i.huffpost.com/gen/238883/thumbs/s-SAM-ADAMS-INFINIUM-large300.jpg" /></a></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br /></div><br /><br /><a href="http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=4b19d680-d9a6-4fe9-9948-f49be8242b71">Sam Adams Infinium</a>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-34138872076259452372012-05-08T15:10:00.001-04:002012-05-11T15:32:22.834-04:00Looking Back in Order to Better Look Forward<span class="Apple-style-span" style="color: white;"><br /></span><br /><div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="color: white;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Cambria; font-size: 10pt;">I like to think about what was going on the year the grapes were growing; how the sun was shining; if it rained. I like to think about all the people who tended and picked the grapes. And if it's an old wine, how many of them must be dead by now. I like how wine continues to evolve, like if I opened a bottle of wine today it would taste different than if I'd opened it on any other day, because a bottle of wine is actually alive. And it's constantly evolving and gaining complexity. That is, until it peaks…And then it begins its steady, inevitable decline.</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: Cambria; font-size: 10pt;"><o:p></o:p></span></i></span></div><div class="MsoNormal" style="margin-left: 3.5in; text-align: justify; text-indent: .5in;"><span class="Apple-style-span" style="color: white;"><br /></span></div><div class="MsoNormal" style="margin-left: 3.5in; text-align: justify; text-indent: .5in;"><i style="mso-bidi-font-style: normal;"><span style="color: white; font-family: Cambria; font-size: 10pt;">- </span></i><span style="font-family: Cambria; font-size: 10pt;"><span class="Apple-style-span" style="color: white;">Virginia Madsen from<i style="mso-bidi-font-style: normal;"> “</i>Sideways”</span><i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal"><span style="font-family: Cambria;">Writing about “wines of my past,” is a somewhat challenging task. Legally, I have only been able to drink for five years, which isn’t that long. This then takes me to wines of my childhood, of which there were few. The wines I remember most were those at church—I grew up in an Episcopal Church where wine (red, and champagne on Easter) is offered, as a matter of course, to everyone, every Sunday, without fail.&nbsp; At home, I remember my dad returning from his weekly business trips and raving about Paraduxx and other wines from Duckhorn. But in my family, wine was not a part of our nightly routine. Not that my family was opposed to it; instead, a glass of wine or bourbon (my mother is from central Kentucky, the area made famous by its bourbon) was simply more of an occasional or celebratory drink. Maybe that’s where the allure of wine began for me.&nbsp; <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Cambria;">One of my first jobs, not counting my after-school dog walking, was helping open Sonoma on Capitol Hill (for those of you who do not know me, I am proudly a DC native).&nbsp; When I started with Sonoma, I knew three types of wine: red, white, and bubbly; I did not understand the big deal about having 48 different wines by the glass. But I had a manager who wanted to teach, so with him, I tasted and learned. Admittedly not much took hold at first, that is until I tasted the Argiolas Vermentino from Sardinia. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="margin-left: .5in;"><span style="font-family: Cambria;">Now a brief note of context: Most wine lovers I know have that special wine that “did it” for them. This is the wine they will always remember and speak of fondly, almost like their first love. Mine is not a $5,000 bottle, not even a $100 bottle. The Argiolas might top out at $45 on a wine list (as a matter of fact, that is exactly what it is on mine), but it is a wine worth trying. When I tasted it, I had a <i style="mso-bidi-font-style: normal;">Despicable Me</i>moment of “Light Bulb!” I <b style="mso-bidi-font-weight: normal;">got</b> the floral quality of the wine and then caught wind of a sea breeze finish, which left me completely confused and insanely curious. I knew at that moment that wines are indeed different and I wanted to learn more. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Cambria;">My junior year in college, I spent a semester in Italy where I had an internship making wine with the Frescobaldi family at their vineyard just outside Florence.&nbsp; There I discovered the meaning of wine culture—that each wine has a story, person, and place behind it. Some of the wines are made by families who have lived in the same town for generations, some since the 1500s. The notion of capturing history and personality in a bottle of wine really caught my attention. But even more captivating was how wine was so much more than just a drink to the Florentines; you opened the bottle and what you got was WINE—a vehicle for expression; a libation that helped the conversation run more freely (and sometimes more loudly); and most appealingly (or alluringly, in my case) a tradition that brought people together across the table and the generations. Before you think I may have gotten completely carried away or besotted by the more romantic aspects of the wine culture, I have to say, in my own defense, that I spent my fair share of time in the fields, pruning vines and picking grapes (not easy work for those who have done it). Still, from a macro perspective, based on my time with Frescobaldi, I believe wine is a cultural experience, not simply a drink! <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Cambria;">My mission is to do through life with a sense of discovery through food and thought.&nbsp; As a sommelier, my tastes are continuing to evolve with every wine I try, so the discovery never really stops. This year alone, Italy defined 20 new wine regions and new wine makers are being discovered (by other means besides the newest <i style="mso-bidi-font-style: normal;">Bachelor</i>). Each bottle will contain its own personality and history for us to taste and discover, and in this process, I like to think that like Madsen’s wine, I am constantly evolving and gaining complexity. But this is the allure of wine. The sense of discovery never stops, so in that regard, we are all still in our childhood, open and ready to learning and growing with each sip. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-64211508047475149452012-04-02T00:25:00.000-04:002012-04-02T00:28:52.277-04:00The P-Funk Allstars have a new member: Monster, Monsters Attack!!This is one of the most fun wines I have had in a long time. It is always fun with people take wine for the fun and exciting thing that it is meant to be. It is even more exciting when it is done in a way that is funny, defusing, and almost irreverent. That is exactly what this wine is.<br /><br />Some Young Punks are a group of wine makers in Australia. Those wine makers, Jen Gardner, Nic Bourke, and Col Mchryde. They are tattooed, loud, arrogant; everything you wouldn't expect for a wine maker to be. Yet, they are everything that I think is amazing about where we can go with wine. As I have often said, I think wine should be knocked down off it's pedestal and allowed to be accessible. These guys turn the expectations of wine on its head. From the commissioned art work on the labels to the wine itself. Today it is the Monsters, Monsters Attack riesling.<br /><br />The Monster, Monsters Attack is an off dry riesling from Clare Valley, South Australia. This riesling has tropical notes and some great acidity. The cool thing about this wine is the creamy quality that is seen from the slight oak that is used. Normally, riesling isn't put in oak because of the subtile flavors that a lot of wine makers like or the riesling to have. Also, when more sugar is present, the sugars can attach to the inside of the oak and make the flavors imparted on the wine due to the aging more aggressive. As I said, these guys do things loudly and in their own way and this is certainly no different.<br /><br />The label art is done by an artist from Tel-Aviv named Asaf Hanuka. He works with many large companies like Nike and has a comic series called Bipolar. You should check out some of the art on his website&nbsp;<a href="http://www.asafhanuka.com/">http://www.asafhanuka.com/</a><br /><br />So, these guys get a P Funk stamp because of their style, their approach, and their ability to defuse the pomp that wine sometimes can have. Well done guys. Welcome to the team.<br /><br />Here is their site:&nbsp;<a href="http://www.someyoungpunks.com.au/">Some Young Punks</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ed2LAgMUtCE/T3kpoEZXBjI/AAAAAAAAALI/sJW9cRLSJMQ/s1600/IMG_0320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Ed2LAgMUtCE/T3kpoEZXBjI/AAAAAAAAALI/sJW9cRLSJMQ/s320/IMG_0320.jpg" width="239" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-q5ifv6I8tB4/T3kpqlrC5AI/AAAAAAAAALQ/aQ2G0HVUtTI/s1600/PFUNKstamp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-q5ifv6I8tB4/T3kpqlrC5AI/AAAAAAAAALQ/aQ2G0HVUtTI/s200/PFUNKstamp.jpg" width="200" /></a></div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-42881009805579579082012-03-22T18:55:00.002-04:002012-03-22T19:16:58.201-04:00A true P-Funk Allstar: Cederberg Bukettraube<div class="separator" style="clear: both; text-align: center;"></div><br /><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="background-color: black; color: #cccccc;">Ok, the title says it all for this one. This wine is a funky wine and a half. Until about a year ago, I had not ever heard of this grape, but is a super cool one. The wine is from South Africa, leaving the feelings of skepticism developed from pinotage behind and bring something for wine drinkers everywhere to search for. This is the bukettraube for Cederberg.&nbsp;</span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">Cederberg is actually the only "wine farm" (not called wineries or vineyards in SA) in the Cederberg ward, or WO, is the Western Cape region of South Africa. Confused? I should have put up a wine geek warning but, since I didn't. allow me to explain. Think of the food pyramid. The bottle level would be the world, the next level would be Africa and so on until you get to South Africa. Now, after that, the next level would be the Western Cape, much like it would be Napa Valley in California. The final level would be Cederberg ward, like Rutherford would be a more specific place in Napa. Make more sense? The Cederberg ward is a highly specific place on the west coast of South Africa because it is essentially a green oasis in the middle of very hot and very desolate hills. Here, they are able to grow a variety of wines, including chard, sauv blanc, chenin blanc, pinotage, syrah (or shiraz to them), and cab. The heat means that the fruits get ultra ripe and rich with sugars and fruit. However, the coolest by far is the Bukettraube.</div><div class="" style="clear: both; text-align: left;"><br />Prounouced boo-ki-trab, it was once widely planted around Europe. As is the case with a lot of different things from Europe, there is a fight over where it was first discovered, although France and Germany have the most compelling cases as they were the only two countries that were known to have grown the parent grapes of this wine. However, while the origins are certainly important, it is the way it tastes that makes all the difference.&nbsp;</div><div class="" style="clear: both; text-align: left;"><br />This wine is an amazing wine for summer. It reminds me of a dry riesling, with tropical flavors, a little sweetness, and some nice bright acidity to keep it in balance. If it wasn't so good on its own, I would say it would be great to make a white sangria out of it. However, PLEASE DON'T DO IT!!! Let this wine sing and dance on your tongue and you will not regret it. Every sip is just as enjoyable as the last. This wine truly is a P-Funk Allstar and I am glad to give it that distinction!</div><div class="" style="clear: both; text-align: left;"><br />Here is their website:&nbsp;<a href="http://cederbergwine.com/cederbergwines_and_varieties/">Ceberberg wines</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GrCdq4EhoD8/T2uobs8LJOI/AAAAAAAAAK4/pQcrxGfN3qc/s1600/IMG_0310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-GrCdq4EhoD8/T2uobs8LJOI/AAAAAAAAAK4/pQcrxGfN3qc/s320/IMG_0310.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fcCmnI9cNwk/T2uxMc_NCZI/AAAAAAAAALA/z0uZMPkBVrc/s1600/PFUNKstamp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img alt="" border="0" height="200" src="http://3.bp.blogspot.com/-fcCmnI9cNwk/T2uxMc_NCZI/AAAAAAAAALA/z0uZMPkBVrc/s200/PFUNKstamp.jpg" title="" width="200" /></a></div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-51969886604315490322012-03-22T00:26:00.000-04:002012-03-22T00:26:13.787-04:00A little Oregon time<div class="separator" style="clear: both; text-align: left;">Well, its time to talk a little about one of my favorite places for wine: Oregon. Until recently, it was largely overlooked by wine lovers as a wine region to get good wine from. However, the secret is out and people are looking to Oregon for both great values over their California counterparts and some killer wine. Sineann is a great example of some of that insane wine.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sineann (pronounced Shi - Nane) is run by Peter Rosback. He is a down to earth kind of guy in all senses of the word. His wines express the sense of place to a point that they are all extremely unique from the other. From pinots, blends, whites and desserts, they all show something different and pretty damn cool. Each wine has a label as unique as the wine itself, all designed by Peter's wife. &nbsp;Another amazing thing is that they have no corks. They have glass stoppers in all of their wines. They are a German closure that is supposed to rival that of the screw top in terms of seal and aging ability, while not using cork. Kinda cool and reusable!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This particular wine is the Schindler Vineyard pinot noir from Willamette. This wine has a little age to it and has seen some oak. This oak helps give the wine some spice that helps balance out the lush and bright red berries in this wine. It is a delicious wine to pair with light dishes and also for just sipping away on a great day. Grab a few of their wines to see the difference in how they are made and how good they really are.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here is their site:&nbsp;<a href="http://www.sineann.com/index.html">Sineann</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KCw0HYOQ0lU/T2qkyQ3bLOI/AAAAAAAAAKw/zBKz-ZW9qF8/s1600/IMG_0279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-KCw0HYOQ0lU/T2qkyQ3bLOI/AAAAAAAAAKw/zBKz-ZW9qF8/s320/IMG_0279.jpg" width="239" /></a></div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-90061505003509701652012-03-20T18:23:00.000-04:002012-03-20T15:23:36.864-04:00Time for a little Spanish FlairWell, tonight I was feeling like it was time to enjoy something that I hadn't had in a while: a little taste of Spain. Now, I have not had Spanish wine in a while only because I have been around mostly Italian wine, so don't start to get insulted all you Spanish wine lovers. But, I dug into the cellar and found a bottle that I honestly forgot I had, and decided to treat myself. That wine was the Vega Sicilia's <i>Pintia</i>, second label to the famed and amazing <i>Unico</i>.<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-llah4TWy8cU/T2jYlIcF4RI/AAAAAAAAAKo/AGvP8g-2Evc/s1600/IMG_0278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-llah4TWy8cU/T2jYlIcF4RI/AAAAAAAAAKo/AGvP8g-2Evc/s320/IMG_0278.jpg" width="239" /></a></div><div><br /></div><div>I was having trouble really writing about the wine in a way that didn't sound as if I were writing in the 1900's or in sonnet, so I decided to consult the website of Vega Sicilia for a little help. What they say about this amazing wine this:</div><div><br /></div><div><span class="Apple-style-span" style="line-height: 13px;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Polished, Charismatic.</span></span></span></div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Impeccable quality. In spite of its youth, it exudes a personality worthy of the big names, destined for success.</span></span><br /><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">After reading this, I realized that maybe me trying to describe it might be even better, as that tells you essentially nothing about the wine itself. So here we go....a little wine geek and a little bit of fun (the perfect balance with a pinch of sarcasm...makes one delicious meal)</span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pintia is from a region of Spain called Toro. Toro is known for a lot of different grapes, but the big one is the grape Spain is quickly becoming known for (although not to the extreme that Argentina and Malbec have become joined at the hip): Tempranillo. Tempranillo defines whole regions in Spain and gives complexity to wines of others. It is a chameleon of sorts, but is a super cool red wine grape. This wine highlights the magic of Tempranillo and gives a huge kick with 15% alcohol. I opened this wine, tasted it and immediately pushed the bottle away from me. The reason I did was that it needed a lot of time to settle down and be approachable, yet right at first taste was too delicious to deny wanting to drink more. The huge berry and plum fruits, mixed with Goliath sized tannins made this wine a monster at the outset. The finish was juicy and lush that lulls you into wanting to drink more. It is almost like putting Shaq in a glass: Huge and unapproachable at first, but welcoming almost irresistible after you get to talking. I decided to turn to my perfect manhattan to allow the wine to calm down. And was it ever worth it. The berries exploded out of the glass, almost as if they were vine ripened, and the tannins decided to stop being so arrogant. The finish became smooth, almost like a velvet painting. I had it with lamb, with was perfect. The slight gamey quality of the lamb was completely washed away by the boisterous tannins and the fruit and jus sang in perfect harmony. It was almost like watching a diva off...both were huge and wanted center stage, but together they make one damn good show.&nbsp;</span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If you have the chance to enjoy any wines from Vega Sicilia, I suggest opening them about 2 hours before you want to enjoy. They are monsters, and without the proper time to take a breather, they don't do these wines justice.&nbsp;</span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Here is the site for all of the wines:</span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 13px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.vega-sicilia.com/">Vega Sicilia</a></span></span></div>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0Washington, DC 38.8951118 -77.036365838.7962403 -77.1942943 38.993983300000004 -76.8784373tag:blogger.com,1999:blog-8897282938547447942.post-87053946463230360762012-03-15T00:52:00.001-04:002012-03-15T00:54:44.287-04:00A little white for summer and some red because I canSorry for the lack of video of this post, but hopefully the pictures and me talking about the wine will help inspire a little exploration and some enjoyment on your part.<br /><br />So, we start with the white. For anyone on the east coast, especially DC, then you experienced a March like we have not seen in some time. There has not been a March that I remember recently that has seen 80 degrees, and an 80 that was honestly the prefect day. The coats are being but away, and the summer clothing, tans, and for me, freckles, are coming out. It made you feel like a west coaster, with the addition of the Capital Building in the back ground.<br /><br />Given the crazy, and amazing weather, it makes sense to start the night with a glass of white. Now, you know I love bubbles, but I thought that white would be the best way to ring in the summer. So I began with a small wine from Cotes de Gascogne, a region also known for cognac.<br /><br />This wine is not a complicated wine. You will not drink this and be blown away by the layers of flavor and intricate qualities of it. And yet, is that what you want when the weather gets warm? Summer is about thinking about being outside and enjoy the company you keep, not about the subtile peach flavors in your wines. This blend of Uni Blanc and Colombard will certainly hep you check two wines of your "Century Club" list, but not a wine that screams complexity. If you are a Sauv Blanc lover, then you will be crazy over this wine. It is bright, fresh, and slightly fruit forward, without any crazy sugar or grassy tones. Just good, simple wine.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZjrasO64aeQ/T2FqT14SsTI/AAAAAAAAAKY/sEIBnNOo738/s1600/IMG_0272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ZjrasO64aeQ/T2FqT14SsTI/AAAAAAAAAKY/sEIBnNOo738/s320/IMG_0272.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">After cooling down with the Domaine de Pouy, it was time to enjoy something a little more cerebral. For that, I reached into the cellar for a 2004 Tenuta L'Illuminata Barolo. On the outset, this wine was like drinking a Sour Patch Kid without the sugar. There were super sour fruits, super light tannins, and extreme acids. But, I continued to drink the glass while I was writing this. I am glad I did. It opened like the promises of spring that the weather brought today. The fruits brightened into sweet fruit, the tannins gipped and let you know they were there, and the acids chilled out. It balanced in a way that made this glass of wine the perfect to end the night on a high note. It lulls you into relaxation and comfort, almost like snug blanket that you burrow in on a Sunday.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GceV5RfS4Xo/T2FqWqpQQWI/AAAAAAAAAKg/avtPioW0iKw/s1600/IMG_0274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-GceV5RfS4Xo/T2FqWqpQQWI/AAAAAAAAAKg/avtPioW0iKw/s320/IMG_0274.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Hopefully some more stimulating visuals soon, but until then...Happy Sipping!!!!!</div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-77571378119348645002012-03-01T13:55:00.000-05:002012-03-09T00:34:36.167-05:00Movia PuroSo, I found another video for you and this one is super cool, but also super wine geeky. Here is why I say this; it is a video of me opening a bottle of Movia Puro Rose, a sparkling with for Italy's Collio region (or Slovenia. The winery actually spans the boarder, of the two countries, so different wine lists will say different things about it....Confused yet?). Now, this doesn't sounds like a very special thing at first, but there is something about this wine that you have to understand; it must be opened under water. You read this right, underwater. Now, the reason this is a requirement is that there is still dead yeast in the bottle from the wine making process.<br /><br />A note of context for you...WINE INFO ALERT! WINE INFO ALERT! If you are averse to reading actual wine information, then enjoy the video and I'll see you next posting. Otherwise, read on. When making sparkling wine in the traditional method (i.e. Champagne), there are two steps to fermentation. The first step is usually in steal tanks or wooden barrels, or some combination of both. That first fermentation is done to actually make the wine and produce alcohol (otherwise you would just have bubbly grape juice, great for our under age readers). After that fermentation is finished and the wine has seen the amount of oak to the wine makers liking, the wine maker will begin the second fermentation. Usually, this involves adding a little bit of sweet wine to their product, so that there will be some amount of sugar for the yeast to feast on. They then bottle the wine with new, living yeast, cap it, and allow the yeast to do its work. The bi-product of the yeast eating is not more alcohol, but gas, in the form of small, bright bubbles.<br /><br />Now, most wine makers then do a process called disgorging, where they get the yeast cells out of the wine by either freezing the very top of the bottle, trapping the yeast cells in the ice and then releasing it, or by skillfully opening the bottle after the yeast cells have rested in the cap at the top. Either way, you are left with a yeast free bottle of bubbles to open and enjoy. However, in the Movia case, wine maker and sort of evil genius Ales Kristancic (no, he isn't Italian) has decided not to disgorge the bottles, leaving the yeast from the secondary fermentation in. He believes that this helps impart some of those deliciously yeasty flavors to the wine that we love in champagne, while also making the wine bone dry.<br /><br />The opening under water is a way to free the yeast from the wine, thus allowing you to enjoy yeast free wine. The hardest part is the bottle slipping in your hand as you are trying to release the cork. Movia has designed a special tool to help with this and the tool much resembles a tire iron, so I opted for the easier, and perhaps more presentable method of my hand.<br /><br />If you come across this wine, don't let the fear of opening it deter you. It is delicious and a super cool party trick. Hope you enjoy the video and happy sippin'.<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowFullScreen='true' webkitallowfullscreen='true' mozallowfullscreen='true' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dykUNe6r3ib8Lctughs8yNxsS-AW5EPbRfI-D2RAoOa-c5-bkYuxp8FBGB1iHmUksUdxVFi3PagpxSKQh-sPw' class='b-hbp-video b-uploaded' FRAMEBORDER='0' /></div>Here is the link to Movia; make sure you translate it unless you know how to speak Slovenian.<br /><a href="http://www.movia.si/en/hisa-movia">Movia Wines</a>Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-44566877560304718362012-02-23T15:04:00.003-05:002012-02-23T15:06:17.137-05:00Sandrone "Valmaggiore" Nebbiolo<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OmmF-3gPeXY/T0WF2uShRdI/AAAAAAAAAKQ/i8yLWjYA63w/s1600/Sandrone+Nebbiolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-OmmF-3gPeXY/T0WF2uShRdI/AAAAAAAAAKQ/i8yLWjYA63w/s320/Sandrone+Nebbiolo.jpg" width="239" /></a></div>It is time for a Nebbiolo of &nbsp;different kind. For those new to the grape, nebbiolo is mostly grown in the northwestern region of Piedmont. It is known as one of the "noble" grapes of Italy, mainly because of the amazing wines that are made from it in the subregions of Barolo and Barbaresco. These two wines are extremely sought after and normally also come with a hefty price tag. However, these are not the only regions to produce nebbiolo. The one today is from Alba.<br />Sandrone, who is also known for their Barolo (most notable being the Cannubi), makes this 100% nebbiolo and ages it in new oak. The "Valmaggiore" is the wine they produce to give people an idea of what their nebbiolo will be like from year to year. They don't age it quite as long as they do their Barolo, making this a much more approachable and drinkable wine right now. It is ripe with fruits like dark cherry and plumbs, has a great rustic quality on both the nose and palate (in other words, it does smell kind of like dirty, but in the best way possible), and the tannins to have some grip, making the wine slightly chewy. However, all of those things combine to make a very drinkable wine, with or without food. So if you have ever wondered what Barolo and Barbaresco are like, this would be a good introduction for you to see if it is something you like. Happy Sippin'!Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-72683203862978567102012-02-22T19:17:00.000-05:002012-02-22T19:17:54.995-05:00A Flashback to Childhood with Some Duckhorn<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TrWxRn5wJSY/T0V8dhqxprI/AAAAAAAAAKI/1rOnnrOHK1c/s1600/Duckhorn.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-TrWxRn5wJSY/T0V8dhqxprI/AAAAAAAAAKI/1rOnnrOHK1c/s320/Duckhorn.JPG" width="320" /></a></div>So, now is the time for a bit of a blast from the past. I have been sick for the las few days, and have not done much other than lounge around, search the web, catch up on all my shows (that Glee finally...WOW), and sleep. However, I got a call to go to lunch with a rep from Duckhorn, and this is on thing I can't often turn down.<br /><br />A little history: Duckhorn was really the first wine I knew about. My father would travel to Chicago and almost every week would talk about these Duckhorn wines especially Paraduxx. To me, these meant nothing, but then I started working with wine and I starting to get it. These wines are both well made and playful. They were such a part of me growing up that my dad was given a bottle of the merlot for the year I was born, which we enjoyed a few Thanksgivings ago.<br /><br />Today, I was able to taste down the line of Duckhorn's wines, but I really wanted to highlight 3 of them. The reason I point these out is because these are the three wines that really made Duckhorn that special thing for me.<br /><br />We start with Goldeneye, their higher end pinot noir. This wine is gritty and earthy, with lush fruits and subtile spices that drive the finish into a wonderful place. It is a great great wine for special occasions or just a killer wine to drink every day.<br /><br />The second in the merlot. I will tout merlot here as much as possible in an effort to break the stigma set by <i>Sideways</i>. While they might not like "f*cking merlot", I DO. This '09 merlot is brighter and more vibrant than the pinot. The fruits are lush and sweet, the tannins are smooth, and the finish is lush and lingering. This was their flagship wine for a good reason.<br /><br />And now on to Paraduxx. This blend was something that Duckhorn became famous not because of the wine, but because of the labels that were designed by different artists each year, always featuring two ducks. They have now changed the label to a more consistent label, which it ok (I will miss the new labels). This vintage is 69% Zin and the remainder is Cab. This is a playful wine, bright with fruits, big tannins, and baking spices that make this wine dance on your tongue. It's a great every day wine, or one that will help warm you up as winter comes to a close.<br /><br />Go grab one of these and hopefully you'll see why they were a big part of my development as a somm. Happy sipping!Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-6634474946791783062012-02-16T14:09:00.000-05:002012-03-09T00:37:43.415-05:00A little more First Growth Action<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bUSY9gVNVEk/Tz1SQusUQEI/AAAAAAAAAKA/FWiRkbCgQQE/s1600/Latour+75.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-bUSY9gVNVEk/Tz1SQusUQEI/AAAAAAAAAKA/FWiRkbCgQQE/s320/Latour+75.jpg" width="239" /></a></div>This time, a 1975 Chateau Latour. These wines always amaze me. It is always crazy to drink a wine that is older than you. It is hard to put an experience to a wine from a year that you were never born; no context, no life experience, no conception to what was going on in the world. Just the wine in the bottle and what you think; kind of daunting.<br /><br />But, aside from that, the wine itself was insanely cool. It was on its decline, but even so had some great properties. The earthy qualities mixed with the raisined fruit made this a real example of what aged wine is; subtile, haunting, and incredibly interesting. If you get the chance to try something like this, take it!Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-3258441993831518432012-02-15T00:09:00.000-05:002012-02-15T00:09:08.500-05:00My Interview with Aurelio Montes<div class="separator" style="clear: both; text-align: center;"><iframe allowFullScreen='true' webkitallowfullscreen='true' mozallowfullscreen='true' width='320' height='266' src='https://www.youtube.com/embed/spetHfvjBqw?feature=player_embedded' FRAMEBORDER='0' /></div>Here is my interview from the hilltops above Montes Winery with wine maker Aurelio Montes. Hope you enjoy this interview and learn a bit about this amazing winery.Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0tag:blogger.com,1999:blog-8897282938547447942.post-68453713298263761562012-02-13T14:42:00.000-05:002012-02-13T14:42:04.133-05:00First Annual Sommelier ShowdownSo, last Thursday (February 9th) was the first annual Sommelier Showdown at the Food &amp; Wine Festival in DC. This showdown featured 5 local sommeliers going head to head with blind tasting. We had 9 wines and 20 minutes to identify them...Not an easy task. We had 3 white wines and 6 reds. The person who identified the most wines in the least time correctly, wins. Sounds simple right? Not so much!<br /><br />No one got all of the wines right. Brent from Adour won with 7 wines right, Elli from Chef Geoff's came in second with 6 and I brought in third with my 5 right. Never have I been so excited to get a 60% (or almost, I rounded up!) Here are some of the pictures from the event. Hopefully, next year will be just as fun and maybe, a win for this DC Somm! And for those playing at home...look closely, those are PBR Cufflinks!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LwHAkb4FpV0/TzlnDYSZENI/AAAAAAAAAJg/hMrSWkG77s4/s1600/me+and+brent+somm+showdown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/-LwHAkb4FpV0/TzlnDYSZENI/AAAAAAAAAJg/hMrSWkG77s4/s320/me+and+brent+somm+showdown.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-06snSkEAYok/TzlnFAH1QMI/AAAAAAAAAJo/SYfp6AgbcNg/s1600/somm+showdown+tasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://1.bp.blogspot.com/-06snSkEAYok/TzlnFAH1QMI/AAAAAAAAAJo/SYfp6AgbcNg/s320/somm+showdown+tasting.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9rceeqkBIps/TzlnG_E5MvI/AAAAAAAAAJw/qoUZkATnhr8/s1600/somm+showdown+tasting+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-9rceeqkBIps/TzlnG_E5MvI/AAAAAAAAAJw/qoUZkATnhr8/s320/somm+showdown+tasting+2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mXUmXvD752M/TzlnJl__YZI/AAAAAAAAAJ4/ndpNKA549Ms/s1600/the+somm+showdown+group.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-mXUmXvD752M/TzlnJl__YZI/AAAAAAAAAJ4/ndpNKA549Ms/s320/the+somm+showdown+group.jpg" width="320" /></a></div><br />Theo Rutherfordhttps://plus.google.com/115576913145416903112noreply@blogger.com0